Adapted from a recipe in Gourmet magazine
1/2 cup dried cranberries
1/4 cup hot water
1/2 stick unsalted butter, softened
1 lb. panettone, sliced 1 inch thick
3/4 cup sugar
3 large eggs, lightly beaten
2-1/2 cups evaporated milk
2 Tbsp. pure vanilla extract
Soak cranberries in hot water 15 minutes, then drain.
Butter panettone on both sides and toast in oven or on griddle until golden brown.
Whisk together remaining ingredients.
Tear panettone into bite-size pieces and place in a buttered 13”x 9” baking dish. Scatter cranberries over top, then pour in egg mixture. Let stand 30 minutes.
Bake at 350° until pudding is golden and just set, 35 to 40 minutes.